It’s not easy to make the perfect injera on the first attempt. Several factors can alter the quality: 
the temperature of the grill, the type of grill, the mixing of the dough. You might need to alter and experiment different ways considering the above factors.
Ingredients:
Sourdough yeast and 1 kg of self-rising flour
1/2 gallon water (start slowly; keep adding and mixing until runny)
Preparation Method:
Add flour, 4 cups of water and sourdough in a large bowl and mix thoroughly by hand. Add the rest of the water slowly until runny. Let it ferment overnight (24 hours) at room temperature. Heat a flat round or square grill (mitad) to 400 F. Remix the dough. Pour about 1½ cups of dough on grill in rotating motion. Let cook between 30 and 60 seconds. Remove by grabbing one end with both hands. Let cool to room temperature, stacking the pieces. If you see the “eyes” in the cooked bread and it feels spongy, you’ve made it properly.
Kik Wot (Red Lentil Stew)
Ingredients:
2 cups of split lentils
1 large onion finely chopped
¼ cup vegetable oil
2 tsp minced or powdered garlic
½ tsp authentic Ethiopian Berbere
½ tsp salt (as needed)
1 cup of water (or as needed)
Preparation Method:
In large pot, simmer onion, garlic, and Berbere with vegetable oil. Wash lentils. Add lentils and water. Continue to simmer for about 20 minutes at low heat, stirring occasionally until they are fully cooked. Serve hot with Injera.
